Directions

In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.

Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.

Love it! Tastes amazing! But, just as a side note, if you're a beginner at canning, apples don't set the same way strawberry or other jams set. It won't be solid, even after the cans seal themselves. Apples have too much acid to set solidly. I learned that from my sister-in-law after I questioned her about the texture of this jam. Thanks for such a great recipe!

This was a very easy and flavorful recipe!! I used strawberries instead of apples. I also used my food processor to chop the fruit (I don't like big pieces). I simmered the fruit with only 1 1/2 cups of sugar for about 1 hour instead of 20 minutes. The end result turned out great. I will definitely make this recipe again!

YUM! I was a little hesitant at first but this recipe is amazing! I followed the recipe to a tee - until I got to the pectin part. I decided it was thick enough for me without the added pectin so I left it out. Fabulous! Thanks for the recipe.

Yummmy! Tasted like apple pie! I boiled the fruit, water, and sugar for about 15 minutes...the final product ended up a little thick so I'd recommend making sure the fruit is soft enough before you can it. Don't forget the cinnamon- it adds a wonderful kick!

DELICIOUS! But not as expected. Very apple-y!! Also had to run it through a food mill at the end, as the apples did not entirely cook down enough. There were some awkwardly large chunks I wanted to squish in there.
I would go as far as 4c. rhubarb - 2c. apples or even 5 to 1 for a stronger rhubarb flavor!
Rather sweet; even with granny smith apples to go with the rhubarb. Tastes like an apple pie jam, really. Will take it into account for next time!
(Also: after waiting the full 20 minutes hoping the apples would finish cooking down, it had cooked to about half the expected amount! I have three sadly empty half-pint jars left, lonely on the counter. Will need to find something else to fill them with. :D )

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.